Rye is a cereal with very ancient origins, traditionally cultivated throughout Valle Camonica, thanks to its resistance to cold weather and its ability to grow even on acidic soil poor in nutrients. Therefore, it was among the most cultivated cereals.

HISTORY
Rye has been cultivated for centuries and its presence is attested as early as 1600.
Rye was by far the most widespread cultivation, with its maximum production in the area between Malonno and Edolo but was also well established in the upper valley and in the southernmost areas of the valley, in Borno, Ossimo and in the Lozio Valley.
By the mid-nineteenth century, the cultivation of rye had almost disappeared in the Lower Valley, being completely replaced by sweetcorn.

CHARACTERISTICS
After the autumn sowing, the field was hoed in March, while in May the already tall rye was cleaned of the weeds; in July it was harvested by women. Afterwards, the sheaves dried under the roofs until August.
The rye was then beaten twice on a board (this process was called “the blessing”) and the ears were then shelled by hand, saving the remains to feed the animals.
Finally, the sifted and cleaned grain went to the mill, to be processed into flour for bread.

SEASONALITY
The sowing of rye used to take place in autumn, during a growing moon, while the harvest took place from the end of July to the beginning of August. Some varieties were also sown in spring.

ANECDOTES
A common saying about rye is: "a bad hoe to the rye field in March is better than a good hoe in April".
Each family made bread in the oven at home, or at their neighbours’. In some communities, a preserved stick of the last dough, called “lievito madre” (sourdough) was shared by the families who passed it from house to house.